Ingredients

• Pasta of choice

• Spinach

• 1 carton of mushrooms (sliced)

• 1/4 c. grated parmesan cheese

• 1/4 c. heavy cream

• 1 scallion chopped

• 2 cloves garlic chopped

• Sundried tomatoes in oil

• Italian seasoning

• Salt

• Pepper

• Optional: Chicken breast (cubed)

• Optional: Chilli flakes

Instructions

1. Cook pasta according to package. Set aside 1 cup of pasta water before draining.

2. In a saucepan, add about 3 tbsp. of oil from the sundried tomato jar and cook on medium heat. Set aside the tomatoes. Once heated, add scallions, garlic, chilli flakes, and a pinch of slat to the pan and cook for about 1 minute. In the meantime, roughly chop about 15-20 sundried tomatoes.

3. Optional: If adding chicken, add cubed chicken into the oil and cook for about 5 minutes or until chicken is fully cooked. Remove chicken (set aside) and keep remaining oil in the pan to cook the pasta in.

4. Add sundried tomatoes to the pan and cook for about 2 minutes. Add in heavy cream and reduce heat to low. Add in a pinch of salt, pepper, Italian seasoning, and parmesan cheese. Cook for about 2 minutes and then add in the pasta water. Stir and bring to a simmer until well combined and mixture has thickened a bit. Then, add in the mushrooms and let cook until mushrooms are soft (about 3-5 minutes).

5. Next, add in the pasta to the saucepan and stir until well coated. (If using chicken, add the cooked chicken back in and toss). Add in about 2-3 handfuls of spinach, stirring until spinach is wilty (about 2 minutes).

6. Taste pasta and add in more salt, pepper, or chilli to liking.

7. Finally, serve hot and top with parmesan cheese.